Probiotic Beverage Research Articles

Development of a non-dairy probiotic beverage based on sorrel and pineapple juices using Lacticaseibacillus paracasei 62L

The increasing prevalence of chronic diseases, has lead to increase in the demand of functional foods and beverages as it prevent and enhance the health of the consumers. However, the formulation of probiotic foods are poorly promoted in low-income countries, as the later require appreciated and affordable food matrices for its survival. Hence this study aimed to formulate a safe probiotic beverage from sorrel and pineapple mixed juice using Lacticaseibacillus paracasei 62L strain. The mixture of pasteurised sorrel and pineapple juices was prepared in the proportions 90:10, 80:20, 70:30, 60:40 and 50:50 (v/v) and the most preferred formulation was selected following a hedonic test. The most preferred juice inoculated with L. paracasei 62L (≈10 log cfu/ml) was divided into two batches and stored at 30 °C and 4 °C for 30 days and viability was determined every 3 days. In addition, the physicochemical parameters, approximate chemical composition, DPPH° scavenging activity and sensory evaluation were assessed. It resulted that, the 50:50 formula was the most appreciated by the panelists. In the latter, the concentration of viable cells slightly decreased (9.84–9.25 log cfu/ml) at 30 °C, whereas the decrease was significant (9.84–4.47 log cfu/ml) at 4 °C. Concerning the pH, reducing sugars, carbohydrate and vitamin C content, they decreased significantly (p < 0.05) in formulated juice except for samples stored at 4 °C. Also, the fibre, lipid and protein contents increased significantly, after 30 days. All samples showed DPPH° scavenging activity with the most effective EC50 recorded with the inoculated sorrel + pineaple juice stored at 4 °C on day 24 (27.81 ± 2.01 μg/ml). Furthermore, no significant differences (p ≥ 0.05) were observed in texture and overall impression. Therefore, the formulation sorrel + pineapple juice (50:50), constitutes a promising carrier to promote the consumption of probiotics such as L. paracasei 62L.

Process optimization of mango probiotic beverage

Process optimization of mango probiotic beverage

Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms

In recent years, the development of non-dairy probiotic beverages has been stimulated due to the increase in the number of people with milk protein allergies, lactose intolerance, and those that are vegetarian and vegan eating. These functional foods have a number of health benefits, combining properties of plant matrices and probiotic effects. However, a major challenge in formulating these beverages is the limited number of adapted microbial strains with probiotic phenotype that promote desirable sensory characteristics, besides remaining viable in the final product for long periods. Therefore, this review aimed to provide an overview of the production of traditional non-dairy fermented beverages produced in the world and to show the biotechnological potential of these foods as a source of strains presenting a probiotic phenotype. In addition, the latest developments on the role of lactic acid bacteria, Bifidobacterium, and yeast species in the development of new probiotic beverages from the fermentation of fruit and cereal are discussed. Finally, some aspects related to food safety issues are shown.

Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivars.

The application of lactic acid bacteria (LAB) fermentation to the production of probiotic beverages is a common method for modifying the health-related functional characteristics and phytochemical content of such beverages. This study evaluated the effect of fermentation with Lactobacillus acidophilus NCIB1899, Lactobacillus casei CRL 431, and Lactobacillus paracasei LP33 on the total phenolic contents (PCs), flavonoid contents (FCs), phenolic profiles, and antioxidant capacities of the solvent-extractable (free) and cell-wall-bound (bound) fractions in quinoa varying in bran color. Compared with unfermented beverages, LAB fermentation significantly increased the free PCs and free FCs by 15.7%-79.4% and 7.6%-84.3%, respectively. The bound PCs increased, whereas bound FCs decreased in fermented black and red quinoa juice. The increments of procyanidin B2 , protocatechuic acid, p-hydroxybenzaldehyde, rutin, and kaempferol through 30h fermentation exceeded 189%-622%, 13.8%-191%, 55.6%-100%, 48.5%-129%, and 120%-325%, respectively. However, the contents of catechin, procyanidin B1 , and ferulic acid decreased with fermentation. Overall, L. acidophilus NCIB1899, L. casei CRL431, and L. paracasei LP33 strains may be suitable for producing fermented quinoa probiotic beverages. L. acidophilus NCIB1899 was superior for fermentation to L. casei CRL431 and L. paracasei LP33. Red and black quinoa had significantly higher total (sum of free and bound) PC and FC concentrations and antioxidant capacities than white quinoa (p<0.05) because of their higher concentrations of proanthocyanins and polyphenol, respectively. PRACTICAL APPLICATION: In this study, different LAB (L. acidophilus NCIB1899, L. casei CRL431, and L. paracasei LP33) were singly inoculated on aqueous solutions from quinoa to ferment probiotic beverage and to compare the metabolic capacity of LAB strains on nonnutritive phytochemicals (phenolic compounds). We observed that LAB fermentation greatly enhanced the phenolic and antioxidant activity of quinoa. The comparison indicated that the L. acidophilus NCIB1899 strain has the highest fermentation metabolic capacity.

Effect of ultrasound treatment on white finger millet-based probiotic beverage

This study aimed to examine the impact of ultrasound on white finger millet-based probiotic beverages (WFMPB). The process variables such as amplitude and treatment time for ultrasound treatment were obtained using response surface methodology. Ultrasound (US) treatments were applied before and after the inoculation to trigger the culture growth. US-treated WFMPB were evaluated for total phenolic content, flavonoid content, antioxidant activity, reducing sugars, viable cell count, particle size, sugar analysis, and volatile organic compounds after the fermentation process and compared with the control (sterilized). The total phenol content, total flavonoid content, antioxidant activity, and reducing sugar content of US-treated samples were significantly increased. Glucose, fructose, sucrose, galactose, and maltose were observed to be the major sugars in WFMPB. The particle size of US-treated WFMPB was observed to be smaller than those in the non-sonicated WFMPB. Viable counts of US treatment before inoculation (8.56 log CFU/ mL) and after inoculation (8.31 log CFU/ mL) were higher than the control (7.76 log CFU/ mL). Collectively, the present study suggested that millet as a substrate for probiotic beverage production could overcome the concerns regarding high cholesterol content and lactose intolerance of dairy products in developed countries, as well as economic concerns in developing countries. In the future, the proliferation kinetics of probiotics during the fermentation and storage period can be studied. Thus, the fermented millet beverage with L. rhamnosus is a good and healthy probiotic-rich functional food.

Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods.

Dietary sources have an abundance of bacteria, mainly lactic acid bacteria (LABs), which have long been regarded as probiotics in humans and animals. Lactic acid bacteria (LAB) have been used as probiotic agents due to their ability to produce a variety of beneficial compounds for cultivars and their status as safe microorganisms. In this current study, the lactic acid bacteria (LAB) were isolated from several dietary sources such as curd, pickle, milk, and wheat dough. The principal focus of this study was to determine the survivability of these microorganisms in the gastrointestinal tract and to use promising strains to create probiotic drinks with numerous health benefits. The isolates were identified using a combination of morphological, biochemical, molecular and sugar fermentation patterns, like phenotypic characteristics, sugar fermentation, MR-VP reaction, catalase test, urease test, oxidase test, H2S production, NH3 production synthesis from arginine, citrate utilization, indole test, and 16s rRNA sequencing. Two (CM1 and OS1) of the 60 isolates obtained showed the best probiotic results and were identified as Lactobacillus acidophilus CM1 and Lactobacillus delbrueckii OS1. These organism sequences were submitted to Gen bank with accession numbers OP811266.1 and OP824643.1, respectively. The acid tolerance test results indicated that most strains could survive significantly in an acidic environment with pH levels of 2 and 3. Similarly, the salt tolerance test results showed that both Lactobacillus acidophilus CM1 and Lactobacillus delbrueckii OS1 could survive at 4 and 6% NaCl levels significantly. The isolates also showed their ability to ferment sugars such as lactose xylose, glucose, sucrose, and fructose. In conclusion, the study showed that the bacteria isolated from different food sources were indeed probiotic lactic acid bacteria and had probiotic properties. These isolates hold potential for future research in the formulation of millet-based probiotic beverages. However, further studies are required to confirm their effectiveness and safety in improving human health. This research provides a foundation for developing functional foods and drinks that can positively affect human health by incorporating probiotic microorganism.

Quantitative Determination of Ethyl Alcohol in Kombucha Using an Inexpensive Sensing Device

Kombucha, a popular probiotic beverage, contains detectable concentrations of ethyl alcohol. To be sold as a nonalcoholic product, alcohol concentrations in kombucha must be shown to be less than 0.5% by volume. This paper describes the use of an inexpensive, commercially available sensor to reliably and accurately measure alcohol concentrations in kombucha across a variety of undergraduate chemistry laboratory courses. Procedures and assessment data are also provided for two courses: an introductory course for nonchemistry majors and upper-division analytical chemistry. In the case of the analytical chemistry course, results from the alcohol sensor were compared to headspace gas chromatography as a capstone assessment. In all cases, the alcohol content of multiple commercial kombucha samples were determined, and students submitted final reports using appropriate scientific writing aligned with precise learning objectives.

Development of ready-to-drink tea with Lactobacillus plantarum Dad-13 based on the vulnerability aspects of the production process

Tea is one of the plantation crops which contributes to 3.27% of the Gross Domestic Product (GDP) in Indonesia. As one of Indonesia’s export commodities, tea plays a big role in foreign exchange revenue. Among various kinds of processed tea drinks, 14.36% of tea consumers in Indonesia have a preference for consuming ready-to-drink (RTD) tea, implying its market potential in Indonesia. Furthermore, the increasing trend of healthy products resulted in the rise of the probiotic beverage market globally. Therefore, an RTD tea product with the addition of Lactobacillus plantarum Dad-13 has been developed, named ProbioTea. This study discusses the development of the ProbioTea product and vulnerability analysis of the two processes used: cold brew and hot brew. The study aimed to determine the level of vulnerability at each stage of ProbioTea manufacturing to reduce the risk of failure in large-scale production. This study also investigated antioxidant contents, cell viability, pH, and the visual appearance of ProbioTea. The result showed that the mixing and storage process has a high vulnerability to both cold and hot brew methods. The result of the assessment of risk vulnerability in the ProbioTea production process showed no risk with an extreme level of vulnerability. Thus, it indicated that the risk in the ProbioTea production process can be managed properly. The percentage of antioxidants in the cold brewing method was 51.25 - 71.76%, while the hot brewing method shows 44.89 - 54.74%. After storage, ProbioTea with the cold brew method experienced an increase in antioxidants because the low temperature was able to protect the bioactive compounds in tea. Meanwhile, there was no significant difference in the cell viability of ProbioTea processed on the cold and hot brew. After storage, the cell viability contained in ProbioTea was more than 6.8 CFU/mL. The acidity of ProbioTea processed in both cold and hot brew was not significantly different. This research concluded that the ProbioTea product is good.

Evaluation of the Nutritional Quality and In Vivo Digestibility of Probiotic Beverages Enriched with Cricket Proteins

Evaluation of the Nutritional Quality and In Vivo Digestibility of Probiotic Beverages Enriched with Cricket Proteins

Current Status and Prospects for Standards, Regulations, and Detection of Probiotic Yogurt: Review

Yogurt fermentation is known to be beneficial because it provides a low pH and harsh environment for foodborne pathogens and improves organoleptic properties. Additionally, organic acids produced through fermentation have a good effect on the viscosity and gelling properties of yogurt. Several potential health benefits of probiotic and generally recognized as safe strains have been suggested. Yogurt is the preferred vehicle for delivering probiotics to health-conscious consumers. Therefore, manufacturers of probiotic beverages must comply with the relevant regulations. The development of probiotic yogurt begins with the selection of strains with safety and functional properties of probiotics. The selected probiotic strain should be technically suitable for viability and improve organoleptic quality while maintaining the number of bacteria above the standard value during processing and storage conditions. In addition, the efficacy of probiotic strains contained in yogurt should be investigated, confirmed, and approved according to well-designed clinical trials. Although various methods are used to detect probiotic strains, the recently widely used next generation sequencing method can be actively utilized. In the future, more research should be conducted with the latest methods to identify probiotic functions and accurately detect probiotic strains.

Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception

This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis (microencapsulated and extracted). The non-dairy matrix consisted of oats (75 g), sunflower seeds (175 g), and almonds (75 g). It was fermented by a starter co-culture composed of Lactiplantibacillus plantarum CCMA 0743 and Debaryomyces hansenii CCMA 176. Scanning electron microscopy analysis was initially performed to verify the integrity of the microcapsules. The viability of the microorganisms after fermentation and storage, chemical composition (high performance liquid chromatography (HPLC) and gas chromatography coupled to mass spectrometry (GC-MS) analyses), rheology, antioxidant activity, and sensory profile of the beverages were determined. After fermentation and storage, the starter cultures were well adapted to the substrate, reducing the pH (6.50 to 4) and cell count above 7.0 log CFU/mL. Lactic acid was the main organic acid produced during fermentation and storage. In addition, 39 volatile compounds were detected by gas chromatography coupled to mass spectrometry (GC-MS), including acids, alcohols, aldehydes, alkanes, alkenes, esters, ethers, phenols, terpenes, and others. The addition of propolis extract increased the antioxidant and phenolic activity and the presence of volatile esters but reduced the beverage’s acceptability. The addition of microencapsulated propolis was more associated with the presence of higher alcohols and had similar acceptance to the control beverage. The combination of a non-dairy substrate, a starter co-culture, and the addition of propolis led to the development of a probiotic beverage with great potential for health benefits.

Development of mature coconut (Cocos nucifera L.) probiotic beverage: Physicochemical characteristics, microbial count, antioxidant activity, and sensory acceptance

Mature coconut (Cocos nucifera L.) water is a by-product of coconut milk and oil industries that can be transformed into value-added products as part of a sustainable and zero-waste effort. In the present work, mature coconut water was fermented using kefir grains to produce probiotic beverage, and the present work aimed to evaluate the physicochemical characteristics, microbial counts, antioxidant activities, and sensory acceptance of the developed mature coconut water kefir (MCWK) in comparison with mature coconut water (MCW) and water kefir (WK). Results showed significantly higher (p &lt; 0.05) lactic acid and ethanol contents in MCWK relative to WK, which was attributed to the higher counts of lactic acid bacteria and yeasts. The fermentation was also apparent in MCWK, exhibiting significantly lower (p &lt; 0.05) pH value at different fermentation days. Significantly (p &lt; 0.05) highest total phenolic content (TPC) and antioxidant activities [DPPH radical-scavenging activity and ferric-reducing antioxidant power (FRAP)] were recorded by MCWK after three days of fermentation. Sensory acceptance test also demonstrated that fermentation of MWK with kefir grains improved the palatability and acceptance. MCWK fermented for three days resulted in significantly (p &lt; 0.05) highest overall acceptance mean score (n = 30). In conclusion, the complex microbial consortia in kefir grains can be used to produce MCW probiotic beverage with functional properties.

Glycemic index and insulin index after a standard carbohydrate meal consumed with live kombucha: A randomised, placebo-controlled, crossover trial.

Kombucha is a complex probiotic beverage made from fermented tea, yet despite extensive historical, anecdotal, and in-vivo evidence for its health benefits, no controlled trials have been published on its effect on humans. We conducted a randomised placebo-controlled, cross-over study that examined the Glycemic Index (GI) and Insulin Index (II) responses after a standardised high-GI meal consumed with three different test beverages (soda water, diet lemonade soft drink and an unpasteurised kombucha) in 11 healthy adults. The study was prospectively registered with the Australian New Zealand Clinical Trials Registry (anzctr.org.au: 12620000460909). Soda water was used as the control beverage. GI or II values were calculated by expressing the 2-h blood glucose or insulin response as a percentage of the response produced by 50 g of glucose dissolved in water. There was no statistically significant difference in GI or II between the standard meal consumed with soda water (GI: 86 and II: 85) or diet soft drink (GI: 84 and II: 81, (p = 0.929 for GI and p = 0.374 for II). In contrast, when kombucha was consumed there was a clinically significant reduction in GI and II (GI: 68, p = 0.041 and II: 70, p = 0.041) compared to the meal consumed with soda water. These results suggest live kombucha can produce reductions in acute postprandial hyperglycemia. Further studies examining the mechanisms and potential therapeutic benefits of kombucha are warranted.

Studies on Suitability to Incorporate Tropical Fruit Pulp in Whey-based Probiotic Beverage

Background: The present investigation was planned to standardize a method for preparation of whey-based fermented probiotic beverage containing Alfonso mango (Mangifera indica) pulp. This study was undertaken in view of the fact that the probiotic foods can play an important role in promoting health and reducing public health care costs in a developing country like India. As such the whey is the major dairy by-product, which causes enormous environmental problems leading to enforcement of stringent laws by the pollution control authorities. The Indian dairy industry is exploring the ways to utilize whey in more economical way. Methods: The lab-made paneer whey (Indian milk curd) was utilized in the study. The fresh Alfonso pulp was used for value-addition of the product. The probiotic culture of Lactobacillus rhamnosus-MTCC-5463 was used for fermentation. The method was standardized and the product was subjected for its sensory evaluation. Result: It was observed that the whey-based probiotic beverage containing 15% Alfonso pulp (v/w) was liked most with mean score of 8.75 followed by 10% pulp with mean score 5.39 out of 9.0 in the nine-point Hedonic scale. The product containing 5% Alfonso pulp was disliked by the judges with a mean score of 4.54. It was concluded that the whey-based probiotic beverage containing 10-15% mango pulp can be prepared with probiotic viable counts of 107 cfu/ml. This would be one of the promising ways to utilize the whey and developing gastrointestinal health promoting product.

Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents.

Recently, the demand for goat and sheep cheese has increased mainly because of its nutritional and health benefits. As a result, an enormous amount of whey from various animal species is produced as a waste/by-product. The production of functional probiotic fermented beverages from different types of whey protein concentrates (WPC) could be a good way to valorize whey. Meanwhile, reduced environmental pollution and economic sustainability will be provided. In this study, probiotic beverages enriched with 1% kiwi powder were produced from goat, sheep, and cow WPC (15%). Moreover, Streptococcus salivarius subsp. thermophilus and the probiotic bacteria Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis were used for fermentation. The results showed that WPC significantly increased the protein content and acidity of beverages (p < 0.05). Production with WPC also improved the viability of probiotic bacteria and S. thermophilus, total phenolic compound (TPC), and antioxidant activity of beverages. The highest viability of probiotic bacteria (9.67 log CFU/mL for Bb-12 and, 9.35 log CFU/mL for L. acidophilus) was found in beverages produced from goat WPC. In addition, WPC increased the free amino acid content of beverages, and the highest essential amino acids and branched-chain amino acids were found in beverages produced from goat WPC as 146.19 mg/100 g and 70.31 mg/100 g, respectively (p < 0.05). Consequently, while production with goat, cow, and sheep WPC improved quality compared to the control, beverages produced from goat WPC excelled. The production of a functional probiotic beverage with goat WPC is promising for dairy technology.

Physiochemical Properties, Anti-pathogenic and Anti-tumour Activity of Whey based Probiotic Muskmelon Health Beverage

Background: Muskmelon (Cucumis melo) was a beautiful, juicy, tasty fruit of the Cucurbitaceae family which includes 825 species in 118-119 genera. It is also rich in antioxidant flavonoids such as carotene, Vitamin C, lutein, adenosine, zea-xanthin and cryptoxanthin and the folic acid present in the fruit is very good for pregnant women and makes the baby healthy and it helps to prevent the neural tube defects. Whey and whey based products had relatively high lactose content which forms a suitable substrate for probiotics in the intestine and it increased the absorption of calcium. Methods: A probiotic beverage was prepared by using whey water and muskmelon incorporation. Result: Product developed with whey protein at 60% incorporation received highest acceptability score. No statistically significant difference was found between the control and Whey protein incorporated muskmelon beverage. The nutrient content of V2 was higher than other variations. Conclusively, the incorporation of whey water, muskmelon (rich in antioxidants) and probiotic could prevent our body from various disease conditions and it has potential health benefits disease.

Production of the whey protein-based probiotic beverages incorporated with Bifidobacterium bifidum, Lactobacillus acidophilus, and peppermint essence nanoliposomes

Production of the whey protein-based probiotic beverages incorporated with Bifidobacterium bifidum, Lactobacillus acidophilus, and peppermint essence nanoliposomes

Development and standardization of processing technique for ready-to-use lab fermented Kanji mix using refractance window dried black carrot powder

Black carrots are rich in bio-actives but underutilized owing to their short-term availability and perishable nature. Traditionally, black carrots have been used for the preparation of Kanji—a fermented non-dairy beverage prepared using natural fermentation by lactic acid bacteria and a few spices. This plant-based probiotic beverage has high antioxidant properties but there is a risk of contamination with pathogens due to uncontrolled fermentation during storage. To enhance the availability of this nutritious beverage throughout the year and to ensure the microbiological safety of the traditional fermented product, the present study was planned to optimize the process for controlled fermentation using freeze-dried lactic acid bacterial (LAB) culture and refractance window-dried black carrot powder. The physicochemical and microbiological profiles of LAB-fermented Kanji were analysed. The dried Kanji mix can be reconstituted into naturally fermented probiotic beverage with unique flavour and aroma along with ensured microbiological safety and enhanced commercial value.

Banana pseudo stem core, a novel substrate: Turning waste into alcoholic and probiotic beverages

Banana pseudo stem core, a novel substrate: Turning waste into alcoholic and probiotic beverages

ИССЛЕДОВАНИЕ ПРОБИОТИЧЕСКОЙ АКТИВНОСТИ АУТОШТАММОВ LACTOBACILLACEAE, ВОССТАНОВЛЕННЫХ ПОСЛЕ ДЛИТЕЛЬНОЙ КРИОКОНСЕРВАЦИИ В ЭКСПЕРИМЕНТЕ С ИЗОЛЯЦИЕЙ

A comprehensive investigation of auto-probiotic prophylaxis of dysbiosis symptoms included, testing the methods of prolonged preservation of human microbial associations, and their potential use as probiotic substances during long-term isolation. The investigation was performed in a 14-d isolation study with participation of 6 human subjects. Over 7 days starting from the day of egress, 4 subjects consumed a priobiotic beverage, i.e. kefir supplemented for each one with own isolated Lactobacillaceae strains. Two subjects did not receive probiotic beverages. In the group of subjects who had consumed kefirs the number of lactobacilli stabilized. An increased number of Bacillus spp. and Bifidobacterium spp. and a decreased number of enterococci imply the benefits from the autoprobiotic beverage. After the egress, the upper airway (UA) microflora decreased abruptly; however, rise of the dyspnea index by the end of kefir consumption suggested UA microflora stabilization. Feces analysis after 6-month cryopreservation at –80 ºС showed that opportunistic microorganisms decreased considerably in samples of all subjects. Noteworthy is that numbers of Lactobacillaceae before and after cryopreservation did not differ much and reductions in Bifidobacterium spp. and E. coli were within the physiological norm margins. Our cryopreservation findings attest to potential applicability of the technology in extended space missions for preserving the intestinal bacteria consortium to be used for mixing autoprobiotic substances.